Slow cooker coconut vegetable and black bean curry

5
3
3
SmartPoints value per serving
Total Time
2 hr 30 min
Prep
10 min
Cook
2 hr 20 min
Serves
4
Difficulty
Easy

Ingredients

brown onion

1 large, chopped

korma paste

2 tbs

light coconut milk

½ cup(s), (125ml)

carrot(s)

3 medium, thickly sliced

pumpkin

500 g, cut into 2cm pieces

tomato(es)

4 medium, chopped

broccoli

300 g, cut into florets

canned black beans, rinsed, drained

1 can(s), 400g size can

oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan or saucepan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for further 1 minute or until fragrant. Add coconut milk and bring to the boil.Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add carrot, pumpkin, tomatoes and ½ cup (125ml) water. Cook, covered, on high for 2 hours (or low for 4 hours). Add broccoli and black beans, and cook on high for 10 minutes or until broccoli is just tender. Serve.

Notes

TIP: Store leftovers in an airtight container in the fridge for up to 3 days. Add fresh coriander leaves and ½ cup (100g) cooked basmati rice to serve. Swap pumpkin for 500g orange sweet potato (kumara).

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